I love the texture of these biscuits. So light and fluffy! Tastewise it's a tiny bit too salty for me, so I may reduce the amount of salt next time. Btw, another key to get it to rise big is to knead it VERY lightly and not overdo it. I got the tip from Alton Brown's biscuit episode. It works wonderfully!
This is one of the best biscuit recipes I have used. I substituted butter for the shortening. I used a half cup of milk, a half cup of half & half, and a tablespoon of vinegar in place of buttermilk.
At last! No more will I bother trying to make biscuits with biscuit mix, which turns out dry crumbly rocks. These are so easy to put together, easy to cut out and handle, and taste amazing. I used butter because I didn't have any shortening on hand, and then brushed the tops with a little butter mixed with garlic powder and parmesan before baking, since I was serving them with spaghetti. DD2 took one bite and said "MMMMMMMM!!!!" Will definitely be making these again SOON! Thanks!
I made baked about 20 of these tonight and there's only 3 left...haha! They were soo good. I didn't have regular milk so I used Almond Milk and it worked just fine. I think next time I'll roll them out to 1" because I rolled them to about 1/4" and it wasn't that tall/big, if that makes sense. They were flatter than normal biscuits. So, I think it'd be nice to state how thick to roll out otherwise newbies such as myself won't know otherwise. Overall, thanks for sharing the recipe. It's fantastic! I'll definitely be making these again.
These were almost too easy to make. The dough was very easy to work with and my family loved them. Next time I may add an extra tablespoon of sugar as we do like our biscuits a bit on the sweet side. Thanks for the recipe.
Foolproof, quicky, easy, light, fluffy, tender, delicious biscuits!!! This is the best recipe we have ever tried for biscuits. Everyone loves them and I have made them twice in the past two weeks. I used quick-rise yeast, and thus for the first rise only let them rise 10 minutes. Second rise, though, was a full 30. They bake up higher in the oven, too, due to the leavening agents. Buttermilk makes these the best! Perfect!
Excellent biscuits! I have used them for biscuits and gravy, ham biscuits and just with jelly on them and they were great each time. I've tried the buttermilk and soured milk and we like them better with buttermilk. When I am making them for breakfast, I mix the dough the night before and let it sit, covered, on the counter all night. Then I can just turn it out, knead, cut and bake in the morning. Will use again and again!
Oh my these were good! Light and incredably flavorful. Thank you so much for a great biscuit recipe
One of the best and easiest biscuit recipes ever! The biscuits turned out so light and fluffy. Living in a high altitude, no changes had to be made. Will be my biscuit recipe from now on.